Red cabbage jam
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Ingredients
|
250 |
g |
red cabbage |
|
0.25 |
dl |
white wine vinegar |
|
250 |
g |
gelling sugar |
|
1 |
pinch |
ground allspice |
Preparation method
- Grate the red cabbage very finely and combine with the vinegar, gelling sugar and allspice.
- Slowly bring to the boil, stirring constantly, and let boil vigorously for 4 minutes.
- The cooking time starts at the moment that the entire surface is bubbling, and stirring no longer stops the bubbles.
- Skim the jam with a skimmer as needed, and transfer to cleaned jars.
- Fill the jars to the rim, seal immediately and leave upside-down for five minutes. Set aside to cool, and keep refrigerated until use.
Serving suggestions
- As a side dish with cold game dishes and paté.
- As part of an amuse-bouche, served with a celeriac crisp, for example.